Brooklynn’s Easter Rolls

“Live your life to be a good example of what you believe.”  — Elder Robert D. Hales

This is the delicious roll recipe Brooklynn made for Easter:

Ingredients:

  • Rhodes frozen rolls
  • butter
  • garlic powder
  • salad supreme seasoning
  • Parmesan cheese

Directions:

Let rolls thaw about an hour.

Dip them in melted butter and twist them like a bow tie and line them up in a glass baking dish.

Brush them with butter, then sprinkle them with garlic powder, salad supreme seasoning, and Parmesan cheese (optional).

Let them rise for 2-3 hours and then bake for 15 minutes.

 

 

 

 

 

 

 

 

 

 

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Rhodes Quick and Easy Orange Rolls

“Great courage … will be required to choose the right.” –Elder Ulisses Soares

I still love the Carolyn’s Orange Rolls recipe, but if you don’t have a lot of time and want orange rolls for dinner, here is a quick and yummy recipe.

Quick and Easy Orange Rolls

Ingredients
Rolls:
12 frozen dinner rolls  (I use Rhodes)
Grated rind of one orange
1/2 C sugar
1/2 C melted butter

Citrus Glaze:
1 C powdered sugar
1 Tbsp melted butter
2 Tbsp orange juice
Instructions

Directions:
1. Mix together powdered sugar, 1 Tbsp melted butter and orange juice and stir until smooth
2. Thaw dough in the refrigerator over night or 2-3 hours prior to use
3. Cover with plastic wrap while thawing
4. Grate orange rind and mix with sugar
5. Roll thawed roll in 1/2 C melted butter and then in sugar and rind mixture
6. Place on greased cookie sheet or 9 x 13 pan
7. Cover with plastic wrap and allow rolls to double in size – approximately 1 hour
8. Remove plastic wrap and bake at 350 degrees for 20-25 minutes
Let rolls cool enough that they aren’t hot (about 5 minutes) but still warm and then frost them with the citrus glaze.

Copycat Macaroni Grill Rosemary Bread Recipe

 

 

“After all,” Anne had said to Marilla once, “I believe the nicest and sweetest days are not those on which anything very splendid or wonderful or exciting happens but just those that bring simple little pleasures, following one another softly, like pearls slipping off a string.” –Lucy Maud Montgomery, Anne of Avonlea

Thanks to Sara for sharing this delicious bread recipe.

Prep Time: 2 hours 15 minutes; Cook Time: 20 minutes; Total Time: 2 hours 35 minutes

INGREDIENTS

2 teaspoons active dry yeast
2 teaspoons sugar
1 cup warm water
2 tablespoons extra-virgin olive oil, plus more for brushing and serving
2 tablespoons dried rosemary
1/2 teaspoon salt
2 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
Freshly ground pepper

INSTRUCTIONS

  1. Combine the yeast, sugar and ¼ cup of water in a large bowl. Let stand for 5 minutes, until foamy.
  2. In the same bowl, add 1 tablespoon of olive oil, 1 ½ tablespoons rosemary, fine salt, ¾ cups warm water and all the flour. Mix with large spoon until dough forms. Then work dough by hand on a lightly floured surface for about 5-7 minutes. Rub olive oil on the inside of a clean bowl and put the dough in, cover with saran wrap or a cloth and let stand for 1 hour. The dough should have doubled in size by this time.
  3. Place a sheet of parchment paper on a baking sheet. Next, place the dough on a lightly floured surface and divide into 2 halves. Knead each piece for a minute or so, sprinkling with flour, as needed and work into a ball. Place each loaf on the prepared baking sheet. Let stand, uncovered, for about 1 hour or until dough has doubled.
  4. Preheat oven to 400 F. Bake the loaves for 10 minutes. Remove them from the oven and brush with the remaining olive oil. Sprinkle with the kosher salt and pepper and crumble the remaining rosemary over top of the loaf. Return to the oven and bake for another 10-12 minutes, or until golden brown.
  5. Let cool slightly and serve warm.

 

Cinnamon Stack Biscuits

 

 

 

 

 

 

 

Cinnamon Stack Biscuits
Recipe by Winnifred Jardine

2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon cream of tartar
½ teaspoon salt
3 tablespoons sugar
½ cup shortening
2/3 cup milk
¼ cup melted butter
¼ cup sugar
1 tablespoon cinnamon

In a large mixing bowl, stir flour, baking powder, cream of tartar, salt and sugar together. Cut shortening into the dry ingredients and mix well—until mixture resembles coarse crumbs. Add milk and mix until it forms a ball. Turn dough onto a lightly floured surface and roll it into a 16×10 inch rectangle. Brush with melted butter; sprinkle with mixture of ¼ cup sugar and cinnamon. Cut lengthwise into five 2-inch strips. Stack the five strips; cut into 12 pieces. Place cut side down in 12 greased muffin tins. Bake at 425 for 12 to 15 minutes. Makes 12 biscuits.

Banana Bread (Gold Medal Flour Recipe)

BANANA BREAD

    • 1 1/4cups sugar
    • 1/2 cup butter or margarine, softened
    • 2eggs
    • 1 1/2 cups mashed very ripe bananas (3 to 4 medium)
    • 1/2cup buttermilk
    • 1 teaspoon vanilla
    • 2 1/2cups Gold Medal™ all-purpose flour
    • 1 teaspoon baking soda
    • 1teaspoon salt
    • 1 cup chopped nuts, if desired
  • DIRECTIONS
  • 1

    Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2×4 1/2×2 1/2 inches, or 1 loaf pan, 9x5x3 inches.

  • 2

    Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.

  • 3

    Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Pumpkin-Apple Muffins with Streusel Topping

Pumpkin-Apple Muffins with Streusel Topping

Prep time: 20 minutes; cook time: 30 minutes / Yields 12 muffins

By: Carolyn Riley

Recipe From AllRecipes

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 cups sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup canned pumpkin
  •  1/2 cup vegetable oil
  • 2 cups finely chopped peeled apples

Topping

  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter or margarine

Directions

  1. In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin. Bake at 350 degrees F for 30-35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Jordan Marsh Blueberry Muffin Recipe

Recipe From Yankee Magazine
Original painting by Hall Groat, II

Original painting by Hall Groat, II

To one who has faith, no explanation is necessary. To one without faith, no explanation is possible. –Thomas Aquinas

Ingredients:

  •  1/2 cup butter
  • 2 cups unsifted flour
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2-1/2 cups large fresh blueberries
  • 1-1/2 teaspoons vanilla extract
  • 2 tablespoons sugar (for top of muffins)

Instructions:

Preheat oven to 375°F.

In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.

In a second bowl, combine all dry ingredients. (You can use an electric mixer to combine the dry ingredients thoroughly at this point so that you won’t need to overmix once the wet and dry ingredients are combined.

Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.

Optionally, mash 1/2 cup of the blueberries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor, but this step may be skipped, if you wish). Add the remaining whole berries and stir in gently by hand.

Spray a 12 muffin baking pan with Baker’s Joy (or other non-stick spray). Fill greased muffin cups.

Sprinkle sugar on top of unbaked muffins.

Bake at 375°F for 25-30 minutes. Cool in pan. Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks. Muffins may be brushed with melted butter and sprinkled with sugar, if desired.

Additional Notes:

Yankee suggests using paper muffin liners when making these muffins, as the abundance of blueberries make them especially prone to sticking.

30 Minute Rolls

snip

A dream written down with a DATE becomes a goal.  A goal broken down into STEPS becomes a plan.  A plan backed by ACTION makes your dreams come true.  –Greg S. Reid

30 Minute Rolls

 Ingredients
  • 1 cup plus 2 Tbsp warm water
  • ⅓ cup oil
  • 2 Tbsp yeast
  • ¼ cup sugar
  • ½ tsp salt
  • 1 eggs
  • 3½ cups flour
  1. Preheat oven to 400 degrees.
  2. In the bowl of a stand mixer, combine water, oil, yeast, and sugar. Allow mixture to rest for 15 minutes.
  3. With a dough hook, mix in salt and eggs and 2 of the cups flour until combined. Add remaining flour ½ cup at a time.
  4. Shape dough into 12 balls and let rest for 10 minutes.
  5. Place rolls in a greased 9×13 pan or baking sheet. Bake at 400 degrees for 10 minutes until tops are golden brown. Makes 1 dozen.
Notes

For 3 dozen use the following measurements:

3 ½ cup warm water
1 cup oil
6 Tbsp yeast
¾ cup sugar or honey
1 ½ tsp Salt
3 eggs
10 ½ cups flour

Carolyn’s Orange Rolls

gift

“It is my hope and prayer that we may not become so caught up in the pressures of the season that we place our emphasis on the wrong things and miss the simple joys of commemorating the birth of the Holy One of Bethlehem,” –President Thomas S. Monson

I LOVE these rolls.  These rolls are very soft in texture and melt-in-mouth yummy.  I make these the night before and let them rise in the fridge all night.  They are so simple and so good.

Ingredients:

  • 3 tablespoons active dry yeast
  • 2/3 cup warm water (110 degrees F/45 degrees C)
  • 1 cup butter, diced
  • 1/2 cup white sugar
  • 2 teaspoons salt
  • 2 cups scalded milk
  • 2 eggs, lightly beaten
  • 6 cups all-purpose flour

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Combine the diced butter, 1/2 cup sugar, and salt in a large bowl. Stir in the hot milk, and mix to dissolve the butter. Let stand until lukewarm.

Mix the yeast, eggs, and flour into the milk mixture to form a sticky dough. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth, and let rise in the refrigerator for 8 hours or overnight.

Remove dough from the refrigerator 2 to 2 1/2 hours before baking. Divide the dough into halves. Roll each half out on a lightly floured surface to 1/4 inch thick rectangle.

Mix the softened butter, one cup sugar, and orange peel in a bowl. Spread over the dough. Roll up the dough along the long edge. Cut the rolls into one inch slices with dental floss. Place in greased muffin cups. Let rise until doubled in bulk.

Bake in a preheated 400 degree F (205 degree C) oven for 10 to 15 minutes, or until golden brown.

Cream Cheese Frosting

  • 1/2 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons milk

Slow Cooker Cinnamon Rolls

I’d like to make these in my crockpot over Christmas.

These Cinnamon Rolls Are Crazy Good - With Homemade Dough You Don't Have To Wait For!!

SLOW COOKER CINNAMON ROLLS

Recipe source: 12 Tomatoes (on Facebook)

Serves 8-10

Ingredients

Dough: (or 1 batch 30-Minute Dough, optional)

  • 3 1/3 cups all-purpose flour
  • 1 1/4 cups warm water, divided
  • 2 tablespoons maple syrup
  • 3 teaspoons active dry yeast
  • 1 teaspoon salt

Filling:

  • 4 tablespoons unsalted butter, melted
  • 1/3 cup brown sugar
  • 1/3 cup sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg

Frosting:

  • 2 1/2 cups powdered sugar
  • 1 (3 oz.) package cream cheese, room temperature
  • 2-3 tablespoons milk or heavy cream
  • 2 tablespoons butter, room temperature
  • 1 teaspoon vanilla extract

Directions

  1. In a small glass, pour yeast into 1/2 cup warm water and stir together. Let sit 5-10 minutes, or until mixture is frothy.
  2. Combine 2 1/2 cups flour, yeast mixture and remaining warm water, maple syrup and salt in a large bowl or mixer.
  3. Mix until a shaggy dough comes together, gradually adding more flour until dough is smooth.
  4. Let dough rest 10 minutes, then turn out onto a lightly floured surface.
  5. For the filling: whisk together brown sugar, sugar, cinnamon and nutmeg in a small bowl and set aside.
  6. Roll dough out to a large rectangle of 1/8-inch thickness and trim off uneven edges.
  7. Brush melted butter over the dough, leaving a 1/4-inch border around the edges, then sprinkle cinnamon sugar mixture evenly over the butter.
  8. Take the long side of the dough and tightly roll it away from yourself to create a long log.
  9. Pinch the seam firmly so the edges stay together, then cut off a small piece from both sides so the edges are even.
  10. Cut roll into 8-10 equal pieces, line your slow cooker with aluminum foil, and place cinnamon buns swirl side up in the foil.
  11. Layer up two layers of paper towels and place them over the slow cooker. Put the lid on and turn slow cooker on HIGH. Cook for 1 1/2-2 hours.Note: begin checking rolls at 90 minutes to see if they’re still doughy or not.
  12. For the frosting: in a large bowl or mixer, cream together cream cheese, butter and vanilla extract until creamy.
  13. Alternate between adding powdered sugar and heavy cream until desired sweetness and consistency is reached.
  14. Extract aluminum foil from slow cooker and transfer cinnamon rolls to serving platter. Drizzle frosting over the top and enjoy!

Recipe adapted from Creme de la Crumb